There’s nothing better than a delicious naughty gooey chocolate-rich doughnut. But some people are scared of using a deep-fat fryer to make doughnuts at home, luckily I’ve made Triple Chocolate Baked Doughnuts Recipe, where no deep fat fryer is needed but still with rich chocolate glaze and a naughty-tasting baked chocolate doughnut. With cocoa powder and melted chocolate in the mix as well as coffee to bring out even more chocolate flavour, and if that was not enough a dark chocolate glaze and chocolate fudge cubes, you can’t possibly want any more chocolate with these baked doughnuts.

To get the cute doughnut shapes, you will need some kit to make these baked doughnuts but once you have the tray, you’ll be making baked doughnuts all the time as they are so fluffy and stay nice and moist for a great afternoon treat.

I have two-sized baked doughnut tins, of course, I do and was nice to do a mixture of the sizes of the baked doughnuts for this recipe. I used the mini one for my Mini Biscoff Baked Doughnuts with Biscoff Glaze Recipe which produces the cutest mini baked doughnuts that are just addictively sized for nibbling on or part of an afternoon tea selection or kiddos to enjoy. The larger of the two sizes are still light and fluffy so making them bigger doesn’t increase the guilt levels of these decadent doughnuts.

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Triple Chocolate Baked Doughnuts Recipe

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• Author: foodnerd4life
• Total Time: 40 minutes
• Yield: 8 Doughnuts 1x

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Ingredients

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For The Doughnuts –

• 100g Plain Flour
• 1 1/2 tbsp Cocoa Powder
• 1/2 tsp Baking Powder
• 1/4 tsp Bicarbonate of Soda
• 115g Unsalted Butter, softened
• 110g Caster Sugar
• 2 Large Free Range Eggs
• 100g Dark Chocolate, melted and cooled
• 125ml Fresh Coffee cooled

For The Glaze –

• 200g Dark Chocolate
• 25g Unsalted Butter

For Decorating –

• Chocolate Fudge Cubes, some dusted in gold shimmer
• Sprinkles

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Instructions

1. Oven to 180C, prepare your doughnut trays, and grease generously with vegetable oil or extra melted butter. Set aside.
2. Sift the flour, cocoa powder, baking powder and bicarbonate of soda and set aside.
3. In a stand mixer, beat the butter and caster sugar until pale and fluffy. Beat in the eggs, one at a time until mixed. Fold in the cooled, melted chocolate until just combined.
4. Slowly add the flour mixture into the butter-chocolate mixture then add in the coffee. Mix until everything is combined and no flour streaks
5. Pour into the prepared tins and bake for 20-25 minutes for the larger doughnuts and 12-14minutes for smaller doughnuts.
6. When baked, leave the cakes in the tin for 10 minutes before turning out on to a cooling rack, and allow to cool completely.
7. Make the glaze, in a bowl, melt the chocolate and butter together over a pan of just boiled water from a kettle but no heat on the hob, for 3-4 minutes until the chocolate is melted. Allow to cool for 5 minutes before dunking in the cooled doughnuts for a glaze. Decorate with the chocolate fudge cubes and sprinkles.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Doughnuts
• Method: Baked
• Cuisine: American

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